Course Code: SIT40621
CRICOS Code: N/a
Duration: 1 year & 9 months (full time)
Training Delivery:
Sydney Campus @ 552 George Street, Sydney, NSW 2000, Australia, OR
Employment Based (conditions apply)
Mode of delivery: Blended delivery methods, including face-to-face learning, live virtual classrooms, eLearning, and/or work placement.
This qualification reflects the role of individuals working in catering operations who have a supervisory or team leading role. They operate independently or with limited guidance from others and use discretion to solve non-routine problems.
There are no entry requirements for this qualification defined in the training package, Evolution requires additional:
-Language Literacy and Numeracy (LLN) level is assessed during the Orientation Session or after students agree to commence their course(s).
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For domestic students, due to individual circumstances, there can be variations in what and how one pays for their course. However, there are payment options available with course fees.
Additional information about Fees, Charges and Refund can be found here.
Graduates will be able work in various catering settings, such as hospitals and aged care facilities, sporting and entertainment venues, hotel banqueting departments, cook–chill production kitchens, and mobile catering businesses of varying size.
This course requires the completion of 23 units of competency including 15 core units and 8 elective units.
Core Units
| BSBTWK501 | Lead diversity and inclusion |
| SITHCCC023 | Use food preparation equipment |
| SITHCCC027 | Prepare dishes using basic methods of cookery |
| SITHCCC043 | Work effectively as a cook |
| SITHKOP013 | Plan cooking operations |
| SITXCOM010 | Manage conflict |
| SITXFIN009 | Manage finances within a budget |
| SITXFSA005 | Use hygienic practices for food safety |
| SITXFSA006 | Participate in safe food handling practices |
| SITXHRM007 | Coach others in job skills |
| SITXHRM008 | Roster staff |
| SITXHRM009 | Lead and manage people |
| SITXINV006 | Receive, store and maintain stock |
| SITXINV008 | Control stock |
| SITXWHS007 | Implement and monitor work health and safety practices |
Elective Units
| SITHCCC039 | Produce pates and terrines |
| SITHCCC040 | Prepare and serve cheese |
| SITXCCS015 | Enhance customer service experiences |
| SITXCCS016 | Develop and manage quality customer service practices |
| SITXCOM007 | Show social and cultural sensitivity |
| SITXFSA007 | Transport and store food |
| SITXHRM007 | Coach others in job skills |
| SITXMGT005 | Establish and conduct business relationships |
